Yes, I know about black beans and oyster sauce but I wanted to make this recipe very accessible to everyone without buying many new ingredients. Hence I use chicken broth and salt and sugar to taste. :)

Hi Bee! I’m so excited to try this out. I’ve been looking for a recipe for fish fillet with crab meat sauce which I’ve tried in a Chinese restaurant and I’m amused to find out that it might actually be just egg white sauce. Just want to know if you made the chicken broth from scratch or is it okay to just use chicken powder or chicken cube?

I’ve also checked out your shrimp recipes and honestly, I don’t know which one to try first. They all look delicious and easy to make. By the way, just tried your Chinese honey chicken recipe for lunch and my husband and daughter loved it.

Thanks Bee for the cooking tips and secrets you share on Chinese cooking. I can say that now RASA MALAYSIA is my favorite cooking blog.

This recipe is really good! I have been wondering about a recipe which sounds similar, in some ways. There is a restaurant nearby that has a dish called Shrimp with Bean curd. It has shrimp, tomato, finely chopped Chinese celery, the tofu is soft and spread out, not cubed, and there is a taste of sesame oil (not overpowering).

There are no peas or carrots or any other vegetables. It’s delicious. It uses a similar white sauce. Have you ever heard of it, Bee? Could you venture a guess how to make it happen? My family really likes it.

This looks like the best recipe I’ve found online. I’m from Boston & we like our lobster sauce dark, so I would add the oyster sauce. I’m just not sure how much to add as I don’t want it overly salty. Any suggestions?

Thank you so much for this recipe. It was delicious! it was so easy to make and I had all the ingredients. I did add a bit of fish sauce to mine. I look forward to trying more of your recipes because I don’t live in an area where I can get really good Asian food and I totally miss my Chinese mom’s cooking.

When I was first introduced to Asian cooking (16) my first date, Shrimp w/ Lobster Sauce was my favorite . Since then, I have tried just about everything on a menue (not at the same time) and love several, but I must admit the Shrimp w/ Lobster Sauce is still my favorite. Thanks for the recipe, love your site and try to check in every day. I can’t waite to try the Butter cake with Brownie layer soon.Keep the incrediable recipes comming.

One of the best reasonably priced Chinese restaurants in Atlanta is called Canton Cooks and it’s located on Roswell Road, or was. I’m assuming it’s still there. I used to work up the street from there and we were their every Friday customers. I had two recipes that were simply divine and my absolute favs. One was their Mongolian Chicken that was loaded with grilled green onions and some sort of crunchy something. I would give anything if you could replicate that recipe! The other was their shrimp with lobster sauce. Honestly, I’ve never been able to figure out how to make either of these as good as they did. I think this recipe may be the answer.

Oh and super please on that Mongolian Chicken? Super, duper please? Oh and since I’m throwing out a request, how about a Chinese (or is it Mongolian?) sesame flat bread too? The best I’ve ever had is at Wok-N-Roll in Ventura, CA. They’re served piping hot fresh and that’s a primary reason to go there!

Your shrimp with Lobster Sauce recipe is so amazing that my family won’t even order this from Chinese restaurants any longer. They’d rather have me make it, and a lot of it! And since I make so much at one time, I was wondering if I can freeze this dish.